Papaya and Mozzarella Carpaccio
Papayas have a very high vitamin C content (about half more than oranges) and plenty of vitamin A. The rich tropical fruit also contains the protein-splitting enzyme papain, which is used in various medicines to treat inflammation or swelling.
Use ripe papayas for this dish; unripe fruits are more likely to be processed like vegetables. Mature specimens can be recognized by their yellowish to yellowish-red skin.
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 410 mg | (10 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 14 mg |
Ingredients
- Ingredients
- 4 ozs Mozzarella
- 1 ripe Papaya
- 1 large red mild chili pepper
- 2 sprigs Basil (or mint)
- 2 tsps Canola oil
- ½ tsp Chile oil
- salt
- coarsely ground peppers
- 4 slices Whole-grain baguette
Preparation steps
Drain the mozzarella, halve horizontally and cut into thin slices.
Peel the papaya, halve lengthwise and remove the dark seeds with a spoon. Cut papaya halves crosswise into thin slices.
Rinse the chile pepper, halve lengthwise, remove seeds and cut lengthwise into very thin strips.
Rinse basil or mint, shake dry and pluck leaves.
Arrange papaya and mozzarella slices with the herbs on plates and sprinkle with chile pepper strips.
Whisk together canola oil and chile oil with a pinch of salt and drizzle over the carpaccio. Season with pepper and serve immediately with baguette slices.